 |
|
|
 |
| ●Tart Shell |
Photo #1
Photo #2
Photo #3
|
In a bowl, cream together butter and sugar.
Stir in beaten egg, a little at a time, and blend well. (Photo #1)
Fold in flour and mix. Gather the dough and form into a rough ball shape. (Photo #2)
Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour.
Roll out the dough to 5mm thick. Press the dough into a tart pan, remove the excess and let it rest in the refrigerator. (Photo #3)
|
| ●Filling |
Photo #1
Photo #2
Photo #3
|
Melt butter by double boiling or over low heat.
Beat egg in a bowl. Mix in sugar, cream, almond powder and the melted butter, in that order. (Photo #1)
Fill the tart shell with the filling mixture 9/10 full. (Photo #2)
Bake in a preheated oven at 180 °C (365 °F) for about 50 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. (Photo #3)
Sprinkle with confectioners’ sugar after cooling.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 18cm tart pan |
486kcal |
150 minutes |
|
| butter |
50g |
| sugar |
50g |
| whole egg |
50g |
| cake flour |
130g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
|
| whole egg |
50g |
| sugar |
100g |
| whipping cream |
50g |
| almond powder |
100g |
| butter |
70g |
| confectioners’ sugar |
|
【Preparation】
- Sift almond powder.
|
|
|
